Process of making malted flour.



UMTEE Sterne ATENT tries.

JAMES ROBERT MOORE AND CHARLES SMITH BOYNTON, OE BURLINGTON, VERMONT, ASSIGNORS TO THE MALTED CEREALS COMPANY, OF SAME PLACE.

PROCESS OF MAKING MALTED FLOUR.

SPECIFICATION forming part of Letters Patent- No. 678,749, dated July 16, 1901.

Application filed October 9, 1900. Serial No. 32,551. (No specimens.)

To all whom, it may concern: time of heating the paste and that the tem- Beit known that we, JAMES ROBERT MOORE perature to which it is subjected may be vaand CHARLES SMITH BOYNTON, citizens of the ried without departing from the spirit of our United States, residing at Burlington, in the invention. It is also obvious that the relacounty of Chittenden and State of Vermont, tive proportions of malt-flour and wheat or have invented certain new and useful Imother flour or meal used. in the first part of provements in Processes of Making Malted our process may be varied within wide limits, Flour; and we do hereby declare the followand the same is true of the relative proporing to be a full, clear, and exact description tions of the granulated or powdered bread to of the invention, such as will enable others and thehigh-grade flour or meal. Our proc- 6o skilled in the art to which it appertains to ess, moreover, is not only applicable to wheat, make and use the same. but also to barley, corn, and, in fact, all kinds Ourinvention relates to the process of makof cereals. The final product-malted fiour ing malted flour, as hereinafter described and or granules-can be used in the ordinary way I 5 claimed. in the preparation of breakfast food, bread,

In the carrying out of our process we take biscuits, pastry, and the like, by means of wheat and reduce it to flour in the ordinary which said food products are rendered more way, dividing said fiour into two parts. We easily digestible and more nourishing than then take the second portion of flour thus those derived from ordinary flour.

20 produced and mix it with approximately one Having thus described our invention, what fifth of its weight of powdered malt, preferwe claim, and desire to secure by Letters Patably barley-malt. To this mixture water is cut, isadded sufficient in quantity to form a thin 1. The process of making malted flour, paste. This paste is then heated for several which consists in mixing flour with a com- 2 5 hours at a temperature varying from 140 to paratively small percentage of maltfiour, 160 Fahrenheit, and during this heating opmoistening said mixture, heating and agitateration the paste is agitated. After this ading the said mixture, adding additional flour ditional fiour is added in small quantities to said mixture to form a dough, baking said u from time to time to the mixture, which is dough, pulverizing said baked product, and

30 constantly stirred during such addition to almixing said pulverized product with a large low the digestive action of the malt to take percentage of a pulverized cereal. place upon all the starch of the flour added 2. The process of making malted flour, until a stiff paste or dough is produced. The which consists in mixing flour with about onestarch of the wheat is thus transformed into fifth of its weight of pulverized malt, adding 3 5 maltose and malto-dextrin by the action of sufficientwater to said mixture to form athin 8 5 the diastase of the malt, which gives to the paste, heating and agitating said moistened compound the distinctive flavor and quality mixture, mixing therewith from time to time of the malt-food products. This dough is then small quantities of flour until a stiff? paste or baked in the usual manner and at the usual dough is produced, baking said dough, pulo temperature. The baked product is then reverizing the product thus obtained and mixduced to flour and mixed with about six times ing said pulverized product with about six its weight of the first flour already referred to. times its weight of a pulverized cereal.

It is obvious that instead of reducing the 3. The process of making malted flour, wheat to a fine flour or powder it may be subwhich consists in reducing wheat to flour, di-

45 jected toagrinding action, whichwill reduce viding said flour into two portions, mixing 9; it to small grains or granules, and that the the second portion with about one-fifth of its malt mixed therewith may also be reduced Weight of malted fiour,adding sufficient water to grains or granules, so that the final product to said mixture to form a thin paste, heating is in a granular state rather than in a powand agitating said moistened mixture for sev- 5o dery condition. It is also obvious that the eral hours at a temperature varying from too 140 to 160 Fahienheit, stirring into said In testimony whereof we affix our signamixtnre from time to time small quantities of tures in presence of two Witnesses.

flour until a, stiif paste or dough is produced, JAMES ROBERT MOORE.

baking. said dough, powdering the baked CHARLES SMITH BOYNTON. 5 product thus produced, and mixing said pow- Witnesses:

dered product with about six times its weight GEORGE M. BESETT,

of flour. DON A. MANSON. 

